1 CUT ORANGE IN HALF. CUT ONE OF THE HALFS IN 4 PIECES AND THEN TAKE THE OTHER HALF AND SQUEEZE THE JUICE IN A BOWL. TAKE A BRUSH AND BRUSH JUICE ON BOTH SIDES OF CHOPS. SPRINKLE GARLIC PEPPER AND SALT OVER CHOPS. iN SMALL BOWL MIX REMAINING ORANGE JUICE , ORANGE MARMALADE, AND THE SNIPPED ROSEMARY. SET ASIDE

2 PREHEAT BROILER. PLACE CHOPS ON THE UNHEATED RACK OF THE BROILER PAN BROIL 3 TO 4 INCHES FROM THE HEAT FOR 9 TO 12 MINS OR UNTILL PORK JUCIES RUN CLEAR. 160 DEGREES TURNING ONCE ANS BRUSHING WITH THE MARMALADE MIXTURE FOR THE LAST 2 TO 3 MINS OF BROILING

3 SERVE ORANGE WEDGES WITH CHOPS. IF DESIRED GARNISH WITH ROSEMARY SPRIG. IF DESIRED, SQUEEZE JUICE FROM ORANGE OVER CHOPS.